Ingredients
1 lb fresh shrimp, peeled and deveined
4 cups cauliflower rice (store-bought or chopped head)
2 cucumbers, sliced
1 bell pepper, julienned
2 green onions, chopped
Juice of 1 lime
2 tbsp soy sauce
1 clove garlic, minced
0.5 tbsp grated ginger
0.5 tbsp sesame oil
Fresh cilantro, chopped
1 tbsp rice vinegar (optional)
Instructions
1. Sautée cauliflower rice in a pan with sesame oil, garlic, and ginger for 5 minutes until tender. Set aside.
2. Season shrimp with soy sauce, rice vinegar, garlic, and ginger. Cook in the same pan for 2-3 minutes per side until opaque. Set aside.
3. Assemble bowls with cauliflower rice, raw cucumber slices, bell pepper strands, and cooked shrimp.
4. Top with chopped green onions and cilantro. Just before serving, drizzle with lime juice and remaining soy sauce mixture.
Notes
Store cooked shrimp and cauliflower rice separately for meal prepping. Add rice vinegar and lime juice just before eating for optimal flavor. Can substitute tamari for soy sauce. Serve with steamed edamame as a protein booster if desired.
- Prep Time: 15
- Cook Time: 10
- Category: Low Calorie Meals
- Method: Sautéing
- Cuisine: Asian-Inspired
- Diet: High Protein, Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 1g
- Sodium: 4800mg
- Fat: 6g
- Saturated Fat: 0.5g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 175mg